Description
A comforting, low-carb chicken casserole with a rich, creamy sauce and vibrant veggies, perfect for busy weeknights.
Ingredients
- 3 cups cooked chicken, shredded or diced
- 2 cups broccoli florets, steamed
- 1 cup cauliflower rice (optional)
- 1½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
- ½ cup sour cream
- 4 oz cream cheese, softened
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, combine the cooked chicken, steamed broccoli, and cauliflower rice (if using).
- In a medium saucepan over medium heat, whisk together heavy cream, sour cream, and cream cheese until smooth. Stir in garlic powder, onion powder, smoked paprika, salt, and black pepper. Remove from heat and mix in 1 cup of cheddar cheese until melted.
- Pour the cheese sauce over the chicken and vegetable mixture, tossing to coat evenly. Transfer to the prepared baking dish.
- Sprinkle the mozzarella cheese, remaining cheddar cheese, and Parmesan cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
This casserole is perfect for meal prep and leftovers can be stored in the refrigerator for up to 3-4 days. It can also be frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American